Special equipment:

small can or biscuit cutter

Yield:Makes 1 sandwich

Active time:15 minutes

Total time:15 minutes

Rated:

[Photograph: Vicky Wasik]

One of my favorite breakfasts: cut a hole out of a slice of bread, cook in butter, break an egg into the hole. Well, we wondered what would happen if we built a grilled cheese out of two of those bad boys. We did it, and deliciousness ensued.

Special equipment:

Ingredients

2 slices hearty sandwich bread

2 tablespoon butter

2 eggs

Kosher salt and freshly ground black pepper

2 slices American, Cheddar, or Jack cheese

Directions

1.

Cut a circle out of the center of each slice of bread using a small empty can or a biscuit cutter. Melt half of butter in a large non-stick skillet over medium heat until foaming subsides. Add both bread slices, break an egg into each, season with salt and pepper, and cook, swirling occasionally, until golden brown on bottom side, about 2 minutes.

2.

Add remaining butter and carefully flip both slices of bread making sure the egg doesn't break. Add a cheese slice to the top of each sandwich. Cook, swirling pan occasionally until golden brown on second side. Close sandwich with cheese inside and continue to cook, flipping occasionally, until eggs are soft cooked and cheese is melted, about 1 minute longer. Serve immediately.

J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook's Illustrated magazine, his first book, The Food Lab: Better Home Cooking Through Science is a New York Times Best-Seller, the recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals.

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